White chocolate cheesecake

    3 hours

    This is a dense white chocolate cheesecake that is very smooth and melts in the mouth. There's white chocolate brandy sauce to top it off. I garnish the cheesecake with mint leaves and either raspberries or strawberries.

    273 people made this

    Serves: 12 

    • 110g white chocolate
    • 675g cream cheese
    • 150g caster sugar
    • 4 tablespoons plain flour
    • 3 eggs
    • 125ml whipping cream
    • 1/2 teaspoon vanilla extract
    • White chocolate brandy sauce
    • 225ml whipping cream
    • 350g finely chopped white chocolate
    • 60ml brandy

    Prep:25min  ›  Cook:1hr  ›  Extra time:1hr35min  ›  Ready in:3hr 

    1. Preheat oven to 150 C / Gas 2. Wrap the outside of a 25cm springform tin with foil. Grease the inside of the tin.
    2. Place the cream cheese, sugar and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
    3. Melt 110g of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 125ml of cream. Blend well. Pour mixture into the prepared springform tin.
    4. Place cheesecake tin in a water bath filled with warm water. Bake in the preheated oven for 50 to 60 minutes, or until centre of the cheesecake is almost firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from tin.
    5. To make White Chocolate Brandy Sauce: Place remaining 225ml of cream in a saucepan and bring to the boil. Watch carefully so it doesn't boil over. Pour hot cream over 350g of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

    Tips for a perfect cheesecake:

    Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
    Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
    Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
    Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
    Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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    Reviews & ratings
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    Reviews in English (212)


    okay here we go... i was looking for what seemed like a reasonibly simple but scrummy recipe for my first attempt on a cheesecake, this was my choice. I couldn't get my hands on White chocolate so used a regular Galaxy milk chocolate instead, which worked out gorgeous to! If your going to follow this recipe exactly then it's perfect, but one word of advice make sure you securely wrap your tin in the foil or the water will find it's way through the base of your tin, causing the bottom to become slightly soggy. i tried adding a biscuit base, which goes really well but if your doing this remember to bake the base for 10 minutes in the preheated oven then set aside to cool before adding the mixture, and i wouldn't suggest using the water bath method of cooking a cheesecake with a biscuit base - i did water effecting left the edges of the base little soggy. Overall i'd say brilliant recipe! if you want to make little alterations like i did remember, learn from my mistakes, even though still turned out a rather gorgeous cheesecake, just missing little of that extra Crunch! Thanks!  -  11 Apr 2010


    This is lovley! I made it the day before as to let it set and it was amazing. I did slightly over cook it, however still tasted good. Added a little more chocolate, as boyfriend loves chocolate! Made it taste sweeter Didn't opt for the sauce however, not a fan of brandy!  -  10 Feb 2010


    i specialize in baking cheesecakes and this is an exquisite white cheesecake recipe and brought a $125 bid to a recent charity auction; however, I highly recommend a vanilla crust as I remove my cheesecakes from my springform pans to put on a cake board for serving. the sauce delicious (i was tipsy all afternoon after tasting the leftovers in the bowl) but not meant to be a hardened cover but rather a garnish. to make the cake more special, i piped medium sized dollops of sweetened fresh whipped cream around the top adding a fresh raspberry and mint sprig to each dollop; the final touch was a dusting of powdered sugar. humbly, i tell you, it was gorgeous.  -  19 Nov 2003  (Review from Allrecipes US | Canada)